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Ingredients
Marinade
- 30 ml (2 tbsp.) maple syrup
- 30 ml (2 tbsp.) balsamic vinegar
- 15 ml (1 tbsp.) old-style mustard
- Salt and pepper
Vinaigrette
- 45 ml (3 tbsp.) olive oil
- 30 ml (2 tbsp.) old-style mustard
- 30 ml (2 tbsp.) balsamic vinegar
- 30 ml (2 tbsp.) maple syrup
Salad
- 300 g orzo
- 400 g fillet of wild Pacific salmon, skinless
- 10 ml (2 tsp.) canola oil
- Salt and pepper
- 250 ml (1 cup) cherry tomatoes, halved
- 60 ml (¼ cup) basil, minced
Directions
- In a shallow dish, combine the marinade ingredients. Add the salmon and coat well. Set aside.
- In a large saucepan, cook the pasta in salted boiling water until al dente, as per the instructions on the package. Drain and set aside.
- In a small bowl, mix the vinaigrette ingredients. Set aside.
- In a large nonstick frying pan, brown the salmon in the oil on medium heat for about 5 minutes. Salt and pepper to taste.
- Break the salmon into flakes using a fork.
- Combine the orzo, salmon, tomatoes, basil, and vinaigrette.
Tips
Don’t forget to put drinks in your children’s lunchboxes. They have very active days and need to stay hydrated.